2 c all-purpose flour1/4 c light brown sugar1/4 c granulated sugar2 tsp pumpkin pie spice2 tsp baking powder1 tsp ground cinnamon½ tsp kosher salt¼ tsp baking soda1/2 cup butter1/2 cup pure pumpkin1/3 cup heavy cream1 large egg2 tsp vanilla extract
In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, salt, and baking soda.
Grate the frozen butter using a box grater. Add the grated butter to the bowl of dry ingredients. Use a pastry cutter to cut in the butter until there are pea-sized crumbs in the flour.
Pour the wet ingredients into the dry ingredients bowl and use a rubber spatula to gently mix the dough just until it becomes moist and comes together.
Transfer the dough to a floured surface. Cover your hands with flour and work the dough into a ball. Form an 8-inch round flat disc shape and divide it into 8 equal wedges.
Add all the glaze ingredients into a small bowl and use a fork, or a whisk, to mix it until it's smooth and combined. Use a small icing spatula to spread a thin layer of glaze on top of each scone.
Add the remaining glaze to a sandwich Ziploc bag, snip the bottom corner off, and then drizzle the glaze over top the glazed scones in a zigzag pattern.